In 1985, The Times published a recipe for the blueberry muffins served at the Ritz-Carlton hotel in Boston, which Marian Burros, who adapted the recipe, judged among her favorite muffins in the city. A few years later, a reader wrote Marian to say that the best blueberry muffins in Boston were in fact from the now-closed Jordan Marsh department store. Marian tracked down and adapted that recipe so you can judge for yourself. But the origins of the Jordan Marsh recipe were unclear until 2023, when Mara Richmond of Burlington, Vt., wrote The Times to say that the developer of the recipe was her father, Arnold Gitlin, then the executive food consultant for Allied Stores, which owned Jordan Marsh at the time. His recipe, Richmond said, was an adaptation from one in Esther Howland’s 1847 cookbook, “The New England Economical Housekeeper, and Family Receipt Book.” Everything old is new again. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. It also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Add the eggs, one at a time, beating well after each addition. Add vanilla.
Step 4
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
The New York Times Cooking
The New York Times Cooking
Step 5
Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
Step 6
Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
Step 7
Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
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Comments
John Frank
Toss the berries in flour before adding, to keep them from sinking to the base of the muffin.
Deborah
The original John Pupek recipe, which I have used for years, calls for 1 cup of sugar, 1/4 tsp.salt, and he includes 1 tsp. vanilla as well. I don't know why the recipe above makes the salt optional. Salt is used in cooking as a flavor enhancer, and if it is left out of baked goods, the final product will not taste right.
Heidi
I would recommend adding a teaspoon of cinnamon and, MOST important, a tablespoon of lemon zest (thanks to Mark Bittman). Also I would use much less sugar -- I find that half a cup is enough, or three-quarters tops.
Rosemik
My family really enjoyed these muffins
If I want to make them ahead of time, can I make the batter and freeze them in liners unbaked?
If so, do I bake from frozen or thaw and bake?
Thank you
JudyRLa
This is the second time I’ve made these muffins, and I have to say that I was disappointed the second time also. They just don’t grab me. I’m pretty sure it must be me, given all the five star reviews. But they taste curiously “flat“ to me. Maybe they need a crumble and a little more salt. Or something. Not sure I’m up for a third try.
Mark
Excellent recipe, as is, for fresh blueberry season. Add a few extra fresh blueberries for a perfect bake with an even distribution of ripe, yummy fruit in every bite. Great for breakfast, a late-night snack with tea, and for the grandkids.
